Hey pumpkin spice lovers! These soft, pillowy baked pumpkin donuts have your name all over them. Packed with real pumpkin flavor and no shortage of warming fall spices, they're finished with a smooth, creamy coconut-maple icing. Your pumpkin spice latte has never met a more perfect companion.
Ladies and gentlemen, I present to you a labor of love! It took me 6 tries to get this pumpkin donut recipe right, and, by golly, it was worth it. Gluten-free vegan baking can be tricky, even for someone like me who's been doing it for years. Mostly, it's hard to get the texture just right, and every recipe is a new challenge. I needed these donuts to be soft and fluffy, naturally sweetened (and not too sweet), and completely gluten-, dairy-, and egg-free. And, guess what? I nailed it.
These donuts are popping off with pumpkin pie flavor complemented by a luscious, creamy maple-coconut glaze. The combo is one you never knew you needed. But once you try it, you won't be able to live without. I highly suggest sprinkling some chopped hazelnuts over the top for a little crunch, but honestly, you could just eat these beauties plain, straight out of the pan.
Why These Vegan Pumpkin Donuts Belong on Your Fall Bake List
If you're a shameless pumpkin spice lover like me, these pumpkin spice donuts deserve a spot on your table. Here's what makes them so stellar:
- I am in love with the way the warming spices in the donuts pair with the maple-coconut icing. It's not a hot take that maple and pumpkin spice go together, but who knew creamy, almost buttery coconut flavor would make those familiar fall flavors taste even more luxurious?
- The sneaky secret ingredient in these might just be the apple cider vinegar. It interacts with the baking soda to really amp up the rise. Don't expect quite the same airy texture you'd get in a deep-fried donut, but do expect soft, fluffy, and fabulous, somewhere between a muffin and a donut, I'd say.
- I love a baked donut. It just makes making donuts at home so much more accessible. No hot oil/intimidating deep-frying. Just pop the batter in the pan and bake. This whole recipe takes less than 30 minutes with little to no mess.
Ingredients Needed
Time to meander down the baking aisle. Here's what you'll need to make these vegan pumpkin donuts (see the recipe card for precise measurements):
For The Donuts
- Flours – I used a combination of gluten-free oat flour and superfine almond flour. I really like Bob's Red Mill for both because they nail that super fine texture, but feel free to use your preferred brand.
- Coconut sugar – Organic cane sugar would also work. So would light brown sugar. If you want to keep things natural, though, coconut sugar is the way to go.
- Pumpkin pie spice – Or your own blend of cinnamon, ginger, nutmeg, cloves, and allspice.
- Baking soda – To give the donuts a little rise.
- Sea salt – I like adding a little salt to sweet treats. It adds depth and keeps them from tasting overly sweet.
- Pumpkin puree – Make sure it's pumpkin puree, not pumpkin pie filling. They look similar, but pumpkin pie filling has added sugar and spices. You don't need that here.
- Olive oil – Coconut oil or avocado oil would also work well.
- Nut butter – Any kind you choose. Grab some from the store or check out my post on How to Make Nut Butter and use something homemade.
- Vanilla extract – For a little added warmth and depth.
- Apple cider vinegar – Just a smidge. It reacts with the baking soda to create a better rise for lighter, fluffier donuts.
For The Coconut Glaze
- Coconut butter – You can buy some at the store or make this Homemade Coconut Butter.
- Maple syrup – You could use agave, but I love the warmth of the maple. It's perfect for fall.
- Coconut oil – For a stronger coconut flavor, use unrefined coconut oil. For a more subdued coconut flavor, use refined coconut oil.
- Coconut milk – I like to use full-fat canned coconut milk. Boxed coconut milk (or low-fat coconut milk) won't give you the same thick, creamy texture.
- Cinnamon – The cinnamon is optional, but I love how it pairs with the cinnamon in the donuts themselves.
- Chopped hazelnuts – Or pecans or walnuts. Really, any nut will work. I’ll sometimes toast mine first. If you really want to go crazy, try my Coconut Sugar Candied Pecans.
How to Make These Pumpkin Donuts
This baked donut recipe comes together in less than 30 minutes. Here's a quick look at how it's done. For more detailed instructions, please see the recipe card below.
- Prep. Preheat the oven to 350°F and grease a donut pan.
- Combine the dry ingredients. Whisk together the flours, coconut sugar, pumpkin pie spice, baking soda, and salt.
- Combine the wet ingredients. In a separate bowl, beat together the pumpkin puree, olive oil, nut butter, vanilla, and apple cider vinegar.
- Put it all together. Mix the wet ingredients into the dry ingredients.
- Pipe. Scoop the batter into a plastic bag and snip the corner. Pipe the batter into the donut pan and spread it evenly.
- Bake. Bake on the center rack for 18 minutes.
- Make the glaze. Melt together the coconut butter, maple syrup, coconut oil, coconut milk, and cinnamon.
- Cool. Let the donuts cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Finishing touches. Drizzle the fully cooled donuts with icing and sprinkle with chopped hazelnuts.
Tips for Bakery-Style Donuts
Take a moment to look through these simple tips and tricks for the best gluten-free pumpkin donuts:
- Really grease the pan. You'll want to make sure every single little donut cutout in your pan is very well greased. Otherwise, the donuts will stick. Olive oil or coconut oil will work well.
- Superfine flour. When selecting your oat and almond flour, make sure you choose a product that says “superfine” somewhere on the package. Flour that is too coarse will yield crumbly donuts.
- Room-temperature ingredients. Some of the ingredients for the frosting (namely, the coconut butter, oil, and milk) are too firm when cold. So let them come to room temperature before whisking them into a glaze. If you need to melt them a little in the microwave or on the stovetop, you can do that too.
- Cool completely. Let the donuts cool in the pan for at least 10 minutes (they'll firm up a bit during that time for easier removal), then let them cool all the way on a cooling rack before you add the icing. If you try to ice them when they're warm, the icing will slide off.
Proper Storage
- Countertop: You can store fully cooled pumpkin donuts in an airtight container on the counter for up to 2 days. After that, pop them in the fridge or the freezer.
- Refrigerator: When stored in an airtight container, leftover pumpkin donuts will keep for up to 5 days in the fridge. They'll dry out a bit, though, so I prefer storing them at room temperature or in the freezer.
- Freezer: Once cool, seal leftover gluten-free pumpkin donuts in a freezer-safe airtight container. They'll keep in the freezer for up to 3 months. Let them thaw at room temperature when you're ready to enjoy.
More Pumpkin Recipes to Try
Looking for more ways to celebrate pumpkin this fall? Here are a few more recipes to get you started:
Vegan Pumpkin Donuts
These vegan pumpkin donuts are ready for fall. Soft and pillowy with no shortage of pumpkin flavor and the warming spices of the season, they're baked and finished with creamy coconut-maple icing.
Ingredients
for the donuts
- 1/2 cup Bob's Red Mill Gluten-Free Oat Flour
- 1/2 cup Bob's Red Mill Super Fine Almond Flour
- 1/2 cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup pumpkin puree
- 2 tablespoons olive oil or oil of choice
- 2 tablespoons nut butter of choice I used my Maple Mixed Nut Butter
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
for the coconut glaze
- 1/4 cup coconut butter
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- 1 – 2 tablespoons coconut milk
- Pinch of cinnamon optional
- 1/4 cup chopped hazelnuts
Instructions
- Preheat the oven to 350ºF. Grease a donut pan and set it aside.
- Mix the dry ingredients and set aside.
- In a separate bowl, beat together the wet ingredients. Add the wet ingredients to the dry ingredients and stir them together until combined.
- Scoop the batter into a plastic bag or pastry bag. If using a plastic bag, snip the corner off to create a makeshift pastry bag. Pipe the batter into the donut pan and then spread it out evenly with a spatula or your fingers. Bake on the center rack for 18 minutes.
- While the donuts are baking, melt together all the icing ingredients until smooth.
- Allow the donuts to cool for at least 10 minutes in the pan, then turn out onto a cooling rack and cool completely.
- Drizzle with icing and sprinkle with chopped hazelnuts if desired.
Video
Nutrition
Serving: 1donut | Calories: 332kcal | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 246mg | Potassium: 164mg | Fiber: 4g | Sugar: 15g | Vitamin A: 3180IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
I followed the recipe and also had the donuts fall apart as I tried to pull them out of the tin I let them cool to room temperature completely.
I loved this recipe so much. Super soft and tasty 🙂 also, I substituted coconut sugar with 10 dates and it still turned it out to be great!
YAY! So glad you enjoyed them 🙂
I notice that you use a lot of coconut products – coconut oil, butter, sugar, flour – in your recipes. High cholesterol runs in our family, and I’ve read that coconut and its high saturated fat content raises LDL levels which is precisely what I need to keep down. Can you recommend a substitute? Thank you!
Coconut oil can usually be replaced with other oils except in no-bake recipes. Sugar can be replaced with brown sugar, butter can usually be replaced with a nut butter, but flour is something that is MUCH harder to replace because of how it reacts in recipes!
Hi Alyssa! We love your recipes. Quinoa taco meat is our fav. I just made these donuts and they smell and taste amazing, but they do not stay formed and fall apart. Any tips?
Hmmm I’m not sure what could be going on! I’m guessing maybe let them cool completely in the pan before turning them out. That should help!
I absolutely love this recipe! I make double batches because 1 batch is not enough. I have a son with Gluten, Cassein, Soy and Corn allergies. Your recipe is a lifesaver when it comes to birthday parties. After they sing Happy Birthday I bring these out and my son does not even remember there is cake. . I don’t tell people how healthy they are until They ask for the recipie. They are shocked when they hear they are Gluten and dairy free. They are delicious and moist. They don’t hold together like traditional doughnuts, we are just careful. We love them. Thank you Alyssa
YAY!! I’m so happy you enjoyed it Ana!! xox
Alyssa, these were delicious! The dough is moist and flavorful. I think it may help to freeze or chill in a fridge the doughnuts a little more than simply cooling for 10 minutes. I had a hard time getting them out of the pan whole!
I will definitely make these again! Thank you!
I’m so glad you enjoyed them! Next time I’d definitely recommend letting them cool completely in the pan if you had trouble with them releasing. And also making sure the pan is thoroughly greased all the way around each tin!!
These donuts look absolutely STUNNING. I got a donut tin–FINALLY–to make all the vegan donut recipes! I cannot get enough of more recipes. Anyways, I definitely want to try making these one day! The glaze is something I promise to ace!
I don’t own a donut pan and have a tiny kitchen with minimal storage space for equipment. Would piping a donut shape on a cookie sheet work? Or using a muffin tin?
I don’t think baking them on a ban will work, but perhaps you could try the muffin tin!
Hi Alyssa….The pumpkin donuts look wonderful. Is there an alternative replacement for the Almond Flour. We are an egg free, nut and tree-nut free family. I have made your Pumpkin Chocolate Chip Quinoa Cookies and Flourless Banana-Quinoa Breakfast Bars for my granddaughter and she loved them. Thanks so much!
Hi there! I’m wondering if maybe you can do sunflower seed flour? Or perhaps pumpkin seed flour!
Thanks, Alyssa, for the suggestions. I have not been able to find sunflower seed or pumpkin seed flour. Unless I missed it, I also went on Bob’s Red Mill website and couldn’t find either. If I tried to make it myself in a grinder, I don’t think it would be as fine as flour. Any other suggestions for me?
Thanks so much!
Maryann
I was finally able to locate sunflower seed flour (SunFlour). I followed the suggestion on the bag of flour and replaced the 1/2 tsp. baking soda with 2 tsp. of baking powder. I made the donuts this weekend for my granddaughter to take back to college. She thought they were great. Thanks again for your response and help.
I used quinoa flour instead of the oat flour and regular sugar and they turned out great! The glaze was just liquid and didn’t turn out though